Høstmeny i Rabben 2014



Quesadillas with guacamole

For the guacamole

2-3½ avocados

4-5 tomatoes

2 red chillies

1 handful spring onions

1 good handful fresh coriander

sea salt

freshly ground black pepper

1 squeeze lemon or lime juice

For the quesadillas

2 big handfuls grated Cheddar or Red Leicester cheese

spring onions

1 red pepper

red or green chillies

tortillas

soured cream, to serve

For å lage guacamole jeg bruke 2 eller 3 modne avokado, 2 eller 3 modne tomater med frøene fjernet og et par røde chili, frøene fjernet , og jeg kaster alt dette i en food prosessor med en håndfull skrelt og hakket vårløk og en god håndfull frisk koriander. Når dette er hakket opp, blander jeg i et par hakkede tomater, en god klype salt og halvparten av et annet avokado, hakket, for å gi den en fin tykk konsistens.Overfør alt til en bolle og krydre godt med havsalt, nykvernet sort pepper og en god klem av sitron eller lime juice.

Til å fylle tortillaene vil du trenge et par store håndfuller revet Cheddar og / eller Red Leicester ost, noen tynne skiver vårløk, og en rød paprika og noen røde eller grønne chili alt uten frø, finhakket. Bland alt dette opp i en bolle og strø en halv håndfull mellom to lag med tortilla. Du kan gjøre opp 4, 10 eller 20 quesadillas og holde dem i kjøleskapet til du trenger dem hvis du ønsker.

Roasted chicken breast with pancetta, leeks & thyme

    1 chicken breast         

1 large leek

a few sprigs fresh thyme

1 good lug olive oil

1 pinch sea salt

1 pinch freshly ground black pepper

1 small swig white wine

4 slices higher-welfare pancetta

olive oil

2 whole sprigs thyme

Method

Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tin foil tray.

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

Baked pears with wine & a scrumptious walnut cream

1 vanilla pod

4 good-quality seasonal pears, peeled

125 g dark muscovado sugar, pus a little extra

2 large wineglasses red or white wine

2 oranges

200 g peeled walnuts

255 g mascarpone

Preheat the oven to 220ºC/425ºF/gas 7. Score down the length of the vanilla pod and remove the seeds by scraping a knife down the inside of each half. Put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. Sprinkle over half the walnuts and then put in the oven to bake. Every so often, baste the pears with the syrup they are cooking in, as this will give them a nice glaze. Cook for around 20 to 30 minutes, depending on the ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes – make sure you keep an eye on them as they can quickly go from golden to black and you don't want burnt walnuts!

Remove the vanilla pod from the syrup. When the walnuts are done, either whiz them in a food processor or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten, and serve this cream with the baked pears, the nuts, some orange peel and some of the cooking syrup.